Remove the side muscles from the scallops. Rinse with cold water and thoroughly pat dry.
Melt the butter in a medium saute pan over medium heat. Once the butter is melted, add the garlic and 1/4 teaspoon of the salt and cook for 30 seconds. Remove the pan from the heat and toss in the bread crumbs until well combined. Set aside.
In a small bowl, toss together the tomato, parsley, and remaining 1/4 teaspoon salt. Evenly divide the tomato mixture between 4 oven-proof ramekins or scallop shells. Place the scallops over the tomato mixture and top with the breadcrumbs or crackers. Bake until golden brown on top, 8 to 10 minutes. Serve immediately.